Transcriptome analysis reveals the mechanisms of peel yellowing in 'Yuluxiang' pear

In some cultivars, the yellowing of fruit peel has a negative effect on commercial value. The 'Yuluxiang' pear (Pyrus bretschneideri Rehd.) shows green (G) or red (R) color at maturity, and turns yellow (Y) when stored at room temperature after harvest. However, the molecular mechanism of pear peel yellowing remains unknown. Here, the pear peels in the G, R and Y stages were used for transcriptomic analyses.